A Report On The E-C Translation Of The Chinese Cultural Influence On Filipino Cuisine(Excerpts)

China,a country with a long history,rich culture,vast territory and abundant resources,is known worldwide for its extensive and profound food culture.China began trading with the Philippines as early as the Song Dynasty,and the two cultures,especially food culture,have enriched each other.The source text of this translation practice is excerpted from the academic paper The Chinese Cultural Influence on Filipino Cuisine written by Brandon Chase Lantrip of the University of San Francisco,USA.This report is guided by Peter Newmark’s Text Typology Theory,and the third and fourth chapters of the source text are selected for translation,and then the translation report is written based on the target text.The report is divided into five chapters.Chapter one is the introduction of the translation project,including the background information and the significance of the study.Chapter two is the description of the translation process,including pre-translation,while-translation,and post-translation.Chapter three is an overview of Newmark’s Typology Type Theory.Chapter four is a case analysis of the translation.It elaborates translation strategies and techniques at three levels: lexical,syntactic and textual.Chapter five is a conclusion of the translation practice.Through translation practice,the translator has drawn the following conclusions:1)The source text is an informative text with vocative content.Communicative translation serves as the main strategy while semantic translation is the second strategy;2)When translating terminologies,the translator should not only understand the meanings but also judge whether they are applicable to the field of food culture;3)For the translation of culture-loaded words,the official translation names are preferred,such as the official logos of the unknown pastry brands.For the dish names without available counterparts,the translator needs to search the recipes for translation;4)For the translation of abstract nouns,it is not necessary to adhere to the literal meaning,but to deeply understand the context of food culture and provide a translation that conforms to Chinese expressions habits;5)For the reproduction of the vocative function,the translator conveys the author’s intention to readers on the basis of four-character structure.